Nutritional Facts

Directions

In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.Yield: 2 servings.

Originally published as Seafood Stew in Cooking for 2
Winter 2007, p24

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"outstanding and easy to put together. i made a few changes. i tripled the recipe. whole onion, whole pepper, etc. crushed tomatoes instead of diced. added a jar and a half of clam juice...also used the juice from the canned clams. added 6 pieces of tilapia with the shrimp. no scallops. added about a cup of heavy cream to thicken it a bit. definitely use the red wine vs broth."